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Monday, May 14, 2012

Coconut Macaroons

After going to Borgata a few weekends ago, we went to eat at the Borgata Buffet. Now if you happen to go, can I recommend one thing you must try before leaving that place? It is their Coconut Macaroons! Now coconut macaroons are always so good but the ones here are just truly amazing (trust me)! Borgata's official website describes their buffet as a place where "dazzling assortment of delicacies awaits, from hearty entrees to tempting desserts that'll send your sweet tooth swooning." I totally agree with the tempting desserts part (mainly the coconut macaroons)!

Apparently, I am not the only one that fantasizes about their macaroons as I came across a review on Yelp and I am quoting, "... the dessert bar was probably the best part...the Macaroon's were the sh*t! Probably my favorite thing in the whole buffet. So if you can stomach (no pun intended) spending $$$ just to get some good ass macaroons then this place is for you!" (again, I am quoting!) :)

So of course I decided to make some myself. I did a quick search for an easy recipe and found one on Foodnetwork.com (see recipe below) but I tweaked it to make mine smaller. What interested me about this recipe was the usage of condensed milk instead of sugar and it actually turned out pretty good! I do have to admit though, they were not as good as the ones from the buffet but they will do for now until I find that secret recipe of theirs! ;)

Awesome, soft, chewy deliciousness! :)

Simple ingredients


Pour the bag of shredded coconut flakes in big bowl.

Add the condensed milk and vanilla extract.

Mix!

Mix two egg whites on high speed mixer so it is white and frothy and can form peaks (can see when you lift mixing beater)

Add the egg whites to the rest of the coconut mixture (don't wait too long as the egg whites will liquify). Fold egg white into coconut mixture.

More parchment paper for second baking pan.


Evenly space them out. They do spread a bit on the bottom due to the condensed milk so do leave some spacing between them. The runny part is actually my favorite!


Makes about 40 macaroons (need two baking pans)

Pop them into the oven at 325 degrees for 30 minutes. They smell so good my sister can smell it in another room while they were baking in the oven!

Nice and toasty and very chewy! :)


Recipe
Servings - 40 macaroons

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla extract. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they become white and frothy and can make peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto baking pans lined with parchment paper (about 1 tsp size each). Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Side Note: To spice it up a notch, you can drizzle chocolate over it or even dip half or the whole macaroon in chocolate (kind of like an Almond Joy)! Yum Yum!!

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